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Serves 4


1 tbsp. sunflower oil
1 bunch green onions, diced
1 clove elephant garlic, crushed
1 tsp. ground ginger
5 oz. green beans, halved
13 oz. haddock or Canadian whitefish, cubed
2 cups fresh tiger prawns, black veins removed
1 1/2 cups thick coconut milk
1 lime, quartered and thinly sliced
1 tbsp. cornstarch
1/2 bunch cilantro, coarsely chopped
1 tsp. salt
1 tsp. black pepper


Heat sunflower oil in a frying pan. Add green onions, elephant garlic, ginger, and green beans. Stir-fry for 4 minutes until beans are softening.

Add haddock, tiger prawns, coconut milk, lime pieces, half the cilantro, salt, and black pepper. Bring to a boil and cook for 10 minutes until haddock and prawns are tender. Haddock should be completely white and flake easily. Prawns should turn completely pink.

Mix cornstarch with a little cold water until it forms a thin paste. Stir in haddock mixture, stirring continuously and mixing well. Remove from heat. Add remaining cilantro. Serve hot with steamed or boiled rice and a light salad.